Cucumber and scallops made with sauce
By pouring hot oil on cucumbers in boiling water, you can achieve a moderate hardness while maintaining a lush color. You can also use canned scallops instead of scallops.
How to make it
1
Cut off the cucumbers and peel the skin with a peeler. Cut into 4 equal parts, remove the seeds in the center, then cut into bite-sized pieces.
2
Transfer the cucumbers to a bowl and pour in hot salad oil. Pour in boiling water, pour it into a colander and drain it.
3
Put Chinese soup and salt in a pot and heat it. Once it boils, add the cucumbers from [2] and finely shredded scallops.
4
Once it reaches a boil, lower the heat and add water-dissolved potato starch to thicken it.
5
Add the scallion oil and slowly spin the beaten egg whites. Add the egg whites and then turn the heat up to high and it hardens nicely.
6
Remove from the heat and serve in a bowl to complete.
Ingredients for 2 people
-
- Cucumber
- Two
-
- Salad oil
- 3 tablespoons
-
- Chinese soup
- 200cc
-
- salt
- 1/2 tsp
-
- Scallops
- 1 piece
-
- Water-soluble potato starch
- 1 tablespoon
-
- Scallion oil
- A little
-
- Egg white
- 1 piece
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